Fudge Mini Cakes
Indulge in the rich, velvety decadence of Fudge Mini Cakes—individual-sized desserts that deliver big on flavor! These luscious treats combine melted semi-sweet chocolate and butter for a luxuriously gooey texture, while a hint of cocoa powder amplifies their deep chocolate essence. Ready in under 30 minutes, these mini cakes are perfectly portioned for sharing, making them ideal for dinner parties or special occasions. Baked until the edges are set and the centers remain irresistibly soft, they’re easy to prepare in ramekins or a muffin tin. Serve warm with a dusting of powdered sugar, or elevate the experience with a scoop of vanilla ice cream or fresh berries. With their rich flavor and elegant presentation, these Fudge Mini Cakes are guaranteed to impress every chocolate lover at the table!
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Ingredients
- 115 grams unsalted butter
- 150 grams semi-sweet chocolate chips
- 100 grams granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 50 grams all-purpose flour
- 15 grams unsweetened cocoa powder
- 0.25 teaspoon salt
- 15 grams powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 200°C (400°F). Grease six 6-ounce (175 ml) ramekins or a muffin tin with butter and lightly dust with cocoa powder to prevent sticking.
Step 2
In a heatproof bowl, combine the butter and semi-sweet chocolate chips. Melt them together over a double boiler, or in the microwave by heating in 20-second increments, stirring after each interval, until smooth. Set aside to cool slightly.
Step 3
In a separate mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and slightly frothy, about 2 minutes.
Step 4
Stir in the vanilla extract and the slightly cooled chocolate-butter mixture until well combined.
Step 5
Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain. Be careful not to overmix.
Step 6
Evenly distribute the batter into the prepared ramekins or muffin tin, filling each about three-quarters full.
Step 7
Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the edges are set but the centers are still slightly jiggly when gently shaken.
Step 8
Remove from the oven and let the mini cakes cool in the ramekins for 5 minutes. Run a knife around the edges to loosen them, then invert onto serving plates.
Step 9
Dust with powdered sugar, if desired, and serve warm. Pair with a scoop of vanilla ice cream or fresh berries for an extra treat.
Nutrition Facts
| Serving size | 550.7 grams (550.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2349 |
| Total Fat 151.20g | 194% |
| Saturated Fat 86.80g | 434% |
| Cholesterol 627mg | 209% |
| Sodium 748mg | 33% |
| Total Carbohydrate 265.00g | 96% |
| Dietary Fiber 16.80g | 60% |
| Total Sugars 195.90g | |
| Protein 31.00g | 62% |
| Vitamin D 80IU | 400% |
| Calcium 106mg | 8% |
| Iron 10mg | 57% |
| Potassium 453mg | 10% |
Source of Calories